Heat 1 tablespoon butter and Vegetable oil in a large pan over medium-high heat. Season steak with salt and pepper and add to pan. Cook until seared on all sides. (Note: You do not need to cook the meat through. It will cook more in the oven.)

Place sirloin in a large bowl and set aside.

Add remaining butter to pan and cook mushrooms until browned. Add to bowl with sirloin

Add garlic and herbs to pan and cook in whatever juices are left in the pan for 30 seconds.

Add beef consomme, cream of mushroom soup, Worcestershire sauce, and Dijon mustard to pan and bring to a simmer.

Add cream cheese and stir until melted. Pour mixture into bowl with steak and mushrooms.

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16 thoughts on “Beef Stroganoff Casserole”

Sounds lovely, Christin, but an elderly relative who lives with us has to watch their sodium intake, so would this recipe work if I used LS beef broth and heart healthy canned soup? Gee, I hope so, ’cause I’d love to make this yummy dish.

Everything really is better in casserole form, especially right now when I’m constantly cold! Loooving this beef stroganoff! And I am really loving that you didn’t skimp on the sour cream! Gahhh- Soooo good! I want to eat this entire thing by myself! 😉 Cheers, friend and thanks for making me drool!

I love that you top this casserole with mozzarella cheese. Yes, every casserole definitely needs lots of cheese. 🙂 I’ve been looking for new casserole recipes lately, and everyone here loves beef stroganoff. Yum!

Beef stroganoff is one of my favorite comfort foods, yet I hardly ever make it! I definitely need to change that after seeing this recipe. I love how creamy and rich this is. Just perfect for the winter!